RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	30.3077
Energy (kCal)	606.6622
Carbohydrates (g)	37.9568
Total fats (g)	40.4187
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3205
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4290
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.8595
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.1146
Proline (g)	0.6585
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.2888
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.3551
Copper, Cu (mg)	1.3102
Maltose (g)	0.0000
Zinc, Zn (mg)	4.9190
Total lipid (fat) (g)	40.4187
Vitamin K (phylloquinone) (g)	1.1013
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	88.4977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	117.1452
Energy (kcal)	606.6622
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1604
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4710
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6037
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7991
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	94.4042
Fatty acids, total saturated 16:0 (g)	3.9579
Carbohydrate, by difference (g)	37.9568
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	1.3305
Tyrosine (g)	0.5996
Potassium, K (mg)	579.3017
Fatty acids, total saturated 12:0 (g)	0.0565
Vitamin A, RAE (g)	18.5552
Serine (g)	0.7792
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7578
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2970
Histidine (g)	0.4201
Isoleucine (g)	0.6149
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.8266
Water (g)	6.0289
Fatty acids, total saturated 8:0 (g)	0.0230
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	6.9825
Sodium, Na (mg)	1077.7550
Iron, Fe (mg)	4.3173
Energy (kJ)	2538.3435
Ash (g)	8.5580
Caffeine (mg)	0.0000
Glycine (g)	0.9785
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	16.5724
Fatty acids, total polyunsaturated (g)	16.9113
Vitamin E (alpha-tocopherol) (mg)	0.0220
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1609
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0385
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4582
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.5632
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0470
Folate, food (g)	88.4977
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	15.0842
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.2250
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.6296
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	793.6952
Fatty acids, total saturated 10:0 (g)	0.0506
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7483
Glutamic acid (g)	3.1857
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	1.0970
Folate, DFE (g)	88.4977
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.5901
Tryptophan (g)	0.3123
Threonine (g)	0.5926
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	1.2392
Protein (g)	30.3077
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	14.8237
Betaine (mg)	0.0512
Phosphorus, P (mg)	932.9015
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 425 F degrees. | 2. Lightly grease an oven baking sheet with olive oil. | 3. In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper. | 4. Stir with a fork until well mixed. | 5. Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs. | 6. Stir in Parmesan cheese and cheddar cheese. | 7. Gently fold in buttermilk until well blended. | 8. Gather dough into a ball. | 9. On a lightly floured surface, gently knead dough 8 to 10 times. | 10. Dough will be slightly sticky. | 11. Roll out dough into a circle about 1/2 inch thick. | 12. Using a 1 1/2 inch cookie cutter, punch out dough. | 13. Place on greased cookie sheet about 1/2 inch apart. | 14. Gather up scraps of dough and re-roll and cut out remaining biscuits. | 15. Place on prepared baking sheet. | 16. Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown. | 17. Serve biscuits hot with butter. | 18. If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier. | 19. When cutting, dip the cutter into flour each time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
cake pastry flour	3/4	cup		-	-	-	-
purpose flour	3/4	cup		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
italian seasoning mix	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	1/3	cup	chilled	456.0	20.951999999999998	14.248	38.4
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
sharp cheddar cheese	1/3	cup	grated	-	-	-	-
buttermilk	2/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Savory Cheese & Herb Biscuits